The apple fig jam in these breakfast bars gives them just the right amount of hearty sweetness. Serve them at the breakfast table or grab one for a deliciously satisfying snack.
- Serves 20
sticks non-hydrogenated, non-dairy margarine, softened
plus 2 tablespoons granulated sugar
vanilla bean paste
4 1/4 cups
gluten-free flour mix, King Arthur preferred, plus about 1/4 cup more for rolling
Apple Fig Jam
rice or hemp milk, vanilla flavor preferred
In This Recipe
- In standing mixer fitted with a paddle attachment, mix the margarine and sugars until light and fluffy, about 5 minutes, scraping the sides and scooping the bottom once or twice to incorporate the margarine.
- Add the applesauce, vanilla paste and lemon zest and mix to fully incorporate.
- Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper or into a medium bowl.
- Add the flour to the margarine and mix until completely incorporated.
- Scrape the batter onto a sheet of plastic wrap. Pat flat, about 1-inch thick, and cover completely with plastic wrap. Refrigerate overnight.
- Remove the dough from refrigerator 15 to 20 minutes before proceeding.
- Preheat oven to 375°F. Line a sheet pan with silpat liners or parchment paper.
- Place a second sheet of parchment paper, the same length as sheet pan, on work surface. Roll the dough into a rectangle about 14 inches long (or 2 inches shorter than your baking sheet) by 6 inches wide. Evenly spread the filling from end to end along one side of the dough’s long edge, about 2 inches wide. Lift the parchment paper and roll the dough lengthwise in a log, 2 to 2½ inches wide. Flip onto the prepared baking sheet and flatten evenly with your hand into a rectangle.
- Brush with rice or hemp milk and sprinkle with demarara sugar. Bake until the dough has turned a pale, nutty brown and the filling is heated through, about 12 to 15 minutes.
- When done, remove and allow to cool in the pan. Cut into 2 to 2½-inch squares.